Vegan Swedish Meatballs with Creamy Dill Sauce

Ingredients

• 1 cup Green Lentils
• 1/2 cup Cooked Rice
• 1/4 cup Breadcrumbs
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Allspice
• 2 cups Vegetable Broth
• about 113 g Vegan Cream Cheese
• 2 tablespoons Fresh Dill
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of Green Lentils in a medium pot and cover with water by at least 5.08 cm. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the lentils are soft. Drain any excess water and mash the lentils roughly in the pot with a fork.
2. 2Finely chop the 1/2 medium Onion and mince the 2 cloves Garlic. Add the mashed lentils to a bowl along with the 1/2 cup Cooked Rice, 1/4 cup Breadcrumbs, 1/4 teaspoon Nutmeg, and 1/4 teaspoon Allspice. Mix everything together until well combined. Roll the mixture into small balls, about 2.54 cm in diameter.
3. 3Heat the 2 tablespoons of Olive Oil in a large skillet over medium-high heat (204.4°C / 200°C). Carefully place the formed meatballs into the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning them occasionally, until they are browned on all sides.
4. 4Pour the 2 cups of Vegetable Broth into the skillet with the browned meatballs. Bring the broth to a gentle simmer over medium heat (148.9°C / 150°C) and let it cook for 15 minutes, allowing the meatballs to cook through and the liquid to reduce slightly.
5. 5Reduce the heat to low (121.1°C / 120°C). Stir in the about 113 g Vegan Cream Cheese and 2 tablespoons Fresh Dill. Continue to simmer gently for 3-5 minutes, stirring constantly, until the vegan cream cheese has melted and the sauce has thickened to a creamy consistency.
6. 6Serve the vegan Swedish meatballs and creamy dill sauce hot.

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